Combine meat, scallions, ginger, garlic, chili pepper, coriander, grill seasoning, egg yolk, salt and pepper in a bowl and form 8 small patties, each about three inches in diameter.

Heat a large nonstick skillet with oil over medium-high heat and cook patties 4 minutes on each side.

While the patties cook, lightly toast the rolls and make the slaw: In a small mixing bowl, loosen the peanut butter in the microwave for 20 seconds then whisk in the soy sauce, either sweet chili sauce or honey, rice wine vinegar and hot sauce. Toss the red bell pepper, cucumber, lettuce and basil with the dressing.

Place patties on bun bottoms and top with slaw salad and bun top. Serve chips or Lime Noodles alongside.